I saw these on Tesco's Halloween recipes and thought I had to try them!
The cupcakes are normal 2 egg cupcakes (2 eggs, 4oz butter, 4oz caster sugar, 4 oz flour, baking powder and vanilla essence) then I mixed in some frozen raspberries, beating them to get that lovely pink colour.
These baked for 25 minutes at 180 degress while I made the glass shards. To do this, grease baking paper with a little oil and place glacier mints into metal cookie moulds. Put these in the oven to melt for 10 minutes. Keep an eye on these as if they get too hot they turn yellow which doesn't make as pretty glass.
Cool the cupcakes and then top them with cream cheese frosting (half a tub of cream cheese, vanilla essence and LOADS of icing sugar) Leave this to solidify.
To make the blood mush up a few of the frozen raspberries. The pulp makes the nice sloppy dark red bits and the juices the blood. You won't need very many raspberries for this and frozen ones produce the most bloody bits.
Snap the glacier mint into different sizes of shard. Dip them in the raspberry and then place in the cupcake. Then use a teaspoon to add a small amount of raspberry to each cake. Finally take a hammer and the remaining shards or a spare mint and smash it into dust. Sprinkle the dust on top of the cakes.
Step one: bake four coloured cakes or two vanilla, two chocolate. An 8" square tin needs a four egg cake to make an inch and a half high cake. You need 5 of these to make a cube.
Cut them to the same size with a bread knife.
Use a tape measure or ruler and cocktail sticks to mark out 1" squares.
Cut out and separate the rings.
Use chocolate ganache or white icing to stick the smallest square.
Spread icing around the outside of the cube. Add the next ring.
Repeat for the whole layer.
Make each layer on the same manner alternating colours
Cover in white icing and decorate.
I made coloured roll out icing the previous day to stick on. This was quite brittle so probably best to only leave it a few hours.
These were meant to be cupcakes but turned into muffins as I miscalculated the flour. Adding chillies to the batter mix worked really well: it gave the hint of a warming kick without being overly spicy and was a lovely contrast to the chocolate butter cream. I think this would work really well as a rich chocolate chilli cake with a fudge sauce/icing.
I added a finely chopped (or whizzed) chilli per egg into a normal batter recipe as I creamed the butter and the sugar.
A solution to your pumpkin problem: after carving out the inside of your pumpkin you're left with the disgusting, bitter pumpkin flesh. Roasting it is horrible and pumpkin pie just tastes of cinnamon. pumpkin cake, on the other hand...
Blend 800ml of pumpkin innards. That's about two small pumpkin carvings. Beat 480g of butter, 350g caster sugar and 6 eggs. Add 700g of flour, orange zest and 1tsp baking powder.
Cook for 60 minutes at 180 degrees.
Ice with orange royal icing.
A perfect summer treat!
450g self raising flour,
375ml tonic water,
The juice and rind of two lemons
Mix all the ingredients together and bake on a tray for about 20 mins in a 200°C oven until golden.The recipe I used claimed it served six so I assumed it would make 12 scones. They were very beafy scones! This recipe makes 16-20 sensible sized drop scones. The scones were very light and fluffy and there was only a slight edge of the g & t. If you want it stronger you would need to vary the amount of gin. I wouldn't recommend decreasing the tonic water.
You rip what you sew!